COMBINE THE LAMB with the garlic, onion, oregano, basil, rosemary, thyme, red pepper, lemon juice and salt and mix just until blended. Form the lamb into 12 meatballs. In a large skillet, heat the oil until hot and almost smoking. Add the meatballs and saute over medium-high heat until cooked through, about 3 minutes per side. Drain the lamb balls well. Combine the garlic, tomato, cucumber, mint, lemon juice and yogurt in a small bowl. Cut open 1 end of each warmed pita, fill with shredded lettuce and 3 meatballs. Spoon the sauce over the meatballs and serve.
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|Serving Size: 1 Serving (542g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 862 (65%)|
|Amt Per Serving||% DV|
|Total Fat 95.8g||128 %|
|Saturated Fat 39.9g||200 %|
|Monounsaturated Fat 40g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 282.4mg||87 %|
|Sodium 548.4mg||19 %|
|Potassium 1112.9mg||29 %|
|Total Carbohydrate 38.8g||11 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 36.6g|
|Protein 70.9g||101 %|
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Calories per serving: 1318
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